high temperature heat pumps in the UK Food and Drink sector Samuel J - - PowerPoint PPT Presentation

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high temperature heat pumps in the UK Food and Drink sector Samuel J - - PowerPoint PPT Presentation

Mar 28, 2024 39 likes •136 views

2 nd International Conference on Sustainable Energy and Resource Use in Food Chains Energy saving potential of high temperature heat pumps in the UK Food and Drink sector Samuel J G Cooper a * , Geoffrey P Hammond a , Neil Hewitt b , Jonathan B

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2nd International Conference on Sustainable Energy and Resource Use in Food Chains

RCUK Centre for Sustainable Energy Use in Food Chains

Energy saving potential of high temperature heat pumps in the UK Food and Drink sector

Samuel J G Coopera *, Geoffrey P Hammonda, Neil Hewittb, Jonathan B Normana, Savvas A Tassouc, Walid Youssefc *sjgcooper@bath.edu

aUniversity of Bath, bUlster University, cBrunel University

Paphos, 17/10/18

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RCUK Centre for Sustainable Energy Use in Food Chains

2nd International Conference on Sustainable Energy and Resource Use in Food Chains

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Refrigeration and A/C Space heating Process heat (up to 200°C)

  • Prof. Neil Hewitt:

nj.hewitt@ulster.ac.uk Resource efficiency Circular economy Consumption perspective on emissions

  • Prof. John Barrett

Consumer preferences Product Longevity Industrial energy use and emissions Efficiency and drivers

  • Prof. Geoff Hammond

g.p.Hammond@bath.ac.uk

Sam Cooper, University of Bath sjgcooper@bath.edu

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RCUK Centre for Sustainable Energy Use in Food Chains

2nd International Conference on Sustainable Energy and Resource Use in Food Chains

Food and Drink / Dairy industry

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  • S. J. G. Cooper and G. P. Hammond, ‘Decarbonising’ UK industry: towards a cleaner economy, Proc. Inst. Civ. Eng, 2018.

Sam Cooper, University of Bath sjgcooper@bath.edu

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RCUK Centre for Sustainable Energy Use in Food Chains

2nd International Conference on Sustainable Energy and Resource Use in Food Chains

Method / Approach

4 Sam Cooper, University of Bath sjgcooper@bath.edu

  • 1. Temperature requirements for each dairy heat demand
  • Direct replacement
  • Optimized replacement
  • Ambient temperatures
  • Availability of higher temperature heat (e.g. refrigeration)
  • Heat pump performance for those conditions

(COP = Heat output / Electrical input)

  • 2. Totals (weighted by demand)
  • 3. GHG and fuel / electricity cost comparison (projections to 2035)
  • 4. Extrapolated to Food and Drink sector use of steam and cleaning
  • Generally direct replacement rather than optimized (i.e.

conservative estimate of potential saving

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RCUK Centre for Sustainable Energy Use in Food Chains

2nd International Conference on Sustainable Energy and Resource Use in Food Chains

Dairy processes

5 Sam Cooper, University of Bath sjgcooper@bath.edu

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RCUK Centre for Sustainable Energy Use in Food Chains

2nd International Conference on Sustainable Energy and Resource Use in Food Chains

Dairy processes

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HEAT TRANSFER HEAT INPUT

Milk in Milk out

  • 72°C

4°C -

Liquid milk

HEAT TRANSFER HEAT INPUT

Milk in Milk out

  • 72°C

4°C -

  • 34°C

COOLING

Cheese

HIGH-TEMP HEAT INPUT

Milk in Milk out

  • 72°C

4°C -

  • 34°C

HEAT TRANSFER LOW-TEMP HEAT INPUT

Sam Cooper, University of Bath sjgcooper@bath.edu

(direct replacement) (optimized replacement)

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RCUK Centre for Sustainable Energy Use in Food Chains

2nd International Conference on Sustainable Energy and Resource Use in Food Chains

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Possible impacts of HTHPs in UK Dairy sector

Note that impacts vary between processes and sites

Sam Cooper, University of Bath sjgcooper@bath.edu

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RCUK Centre for Sustainable Energy Use in Food Chains

2nd International Conference on Sustainable Energy and Resource Use in Food Chains

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Possible impacts in UK Food and Drink sector

2017 2017 2030 2030 Emissions Saving Cost saving Emissions Saving Cost saving Similar temperature provision to present 2.1 Mt-CO2

  • £148M

2.6 Mt-CO2 £53M 69%

  • 38%

85% 9% Nominal performance improved by 10% 2.2 Mt-CO2

  • £88M

2.7 Mt-CO2 £117M 72%

  • 22%

86% 19%

Relating to steam and hot water for heating, cleaning, drying

Sam Cooper, University of Bath sjgcooper@bath.edu

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RCUK Centre for Sustainable Energy Use in Food Chains

2nd International Conference on Sustainable Energy and Resource Use in Food Chains

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Conclusions

  • Significant GHG emissions savings possible
  • Fuel cost savings depend on process and site
  • Optimization and temperature matching of heat pumps is

important (both for implementation and for modelling)

  • Further development of HTHPs recommended:
  • Performance improves costs more than emissions
  • Temperature lift from ambient

Sam Cooper, University of Bath sjgcooper@bath.edu